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Journal of Biomedicine and Biotechnology
Volume 2004 (2004), Issue 5, Pages 293-298
http://dx.doi.org/10.1155/S1110724304403106
Research article

Bioavailability and Biokinetics of Anthocyanins From Red Grape Juice and Red Wine

1Institute of Nutritional Sciences, Friedrich-Schiller-University Jena, Dornburgerstrasse 29, Jena 07743, Germany
2IMFORM GmbH International Clinical Research, Birkenweg 14, Darmstadt 64295, Germany
3Institute of Nutritional Sciences, Justus-Liebig-University Giessen, Wilhelmstrasse 20, Giessen 35392, Germany

Received 3 March 2004; Revised 24 May 2004; Accepted 15 June 2004

Copyright © 2004 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

In a comparative study, 9 healthy volunteers ingested a single oral dose of 400 mL red grape juice or red wine with dose-adjusted anthocyanin content (283.5 mg or 279.6 mg, resp.) in crossover. The content of anthocyanin glucosides was detected in plasma and urinary excretion. Additionally, the plasmatic antioxidant activity was assessed after intake. Based on the plasma content, biokinetic criteria of the single anthocyanins were calculated, such as AUC, cmax, tmax, and the elimination rate t1/2. The urinary excretion of total anthocyanins differed significantly and amounted to 0.18% (red wine) and 0.23% (red grape juice) of the administered dose. Additionally, the plasmatic antioxidant activity increased to higher levels after juice ingestion compared to wine. The intestinal absorption of the anthocyanins of red grape juice seemed to be improved compared to red wine, suggesting a possible synergistic effect of the glucose content of the juice. The improved absorption resulted in an enhanced plasmatic bioactivity.